8 servings
Every Friday is a special occasion and religious day for our family where we often enjoy a rice dish for lunch or dinner. This dish is a favourite in our home with a combination of a creamy, cashew based curry layered with fragrant white rice to create a gorgeous homely dish for the entire family to enjoy.
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Ingredients (26)
1 kg | lamb — deboned |
2 tbsp | vegetable oil |
2 tbsp | ghee |
4 | cardamom pods |
1 | cinnamon stick |
1 | star anise |
2 | cloves |
2 | medium onions — finely sliced |
3 tsp | ginger and garlic paste |
1 tsp | chilli powder |
1/2 tsp | paprika |
1/2 tsp | turmeric |
1 tsp | ground coriander |
1 tsp | ground cumin |
2 tbsp | tomato paste |
1 tsp | sugar |
600 ml | coconut cream |
100 g | cashew nuts — soaked and liquidised |
fresh coriander — to garnish | |
salt — to taste |
For the rice
1 tsp | butter |
1 tsp | salt |
400 g | basmati rice |
2 | cardamom pods |
1 | cinnamon stick |
1/2 tsp | turmeric |
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